The research fellows on world cuisine have provided the following analysis: a good cook is only called a cook, but to become a chef one needs to know how to run the whole kitchen of a restaurant.
The spring roll is considered the most common dish on banquet tables from the North to the South of Vietnam.
A French culinary magazine has analyzed the key difference between Vietnamese and Chinese cuisines in that Vietnamese dishes often combine “salty-sweet”, whereas Chinese dishes favor the match of “sour-sweet”.
The spring rolls with fruit and matcha is humorously called “abroad spring rolls” by the members of the Golden Spoon Awards.
A native of the Mekong Delta, Chef Tran Minh Dung creates Black Tiger Prawns Wrapped in Pork Belly, a dish bearing the special feature of the Southern Delta Region.
Nowadays, the crab bologna has become a very familiar dish to foreign diners who love Vietnamese cuisine.
With rice, dexterous Vietnamese hands can make numerous delicious dishes. But the most interesting thing is that we can sit together to make “banh uot” and smell the pungent odor of timber, feel the vapor of fragrant rice and shout for joy when we ...
There’s nowhere else like Dong Thap where there are vast lotus flower fields. There are many species of lotus as well as legends for which people have a passion.
Enjoy this gallery with amazing dishes from the top 10 restaurants of Latin America's 50 Best 2018, with chef Tsumura's Maido at number 1 for the second year.
When Cedric Grolet takes out his pastry knife, millions of mouths water.
Vietnamese dipping sauce and a huge variety of fresh aromatic herbs are the soul of the country’s cuisine.